Clay's Kitchen : Sauce and Stock Recipes

Sauce and Stock Recipes

Creole Sauce

This is the classic sauce that most New Orleanians call "red gravy". It's the basis for Shrimp Creole, and any occasion that might call for a spicy red Creole sauce. Try it on a sauteed or broiled fish po-boy sometime!

2 tablespoons oil
"The Trinity":

4 ounces onions, small dice
4 ounces celery, small dice
2 ounces green bell pepper, small dice

2 cloves garlic, minced
1 quart tomato sauce or tomato purée
1 28 ounce can whole tomatoes, or fresh Creole tomatoes, cubed
1 bay leaf
½ teaspoon thyme leaves
Creole seasoning blend to taste, or:

salt, to taste
freshly ground black pepper, to taste
cayenne pepper, to taste

Sauté "The Trinity" and the garlic in the oil until the onions are translucent. Add the tomato sauce, bay leaf, thyme and Creole seasoning, bring to a boil, reduce heat immediately and simmer for 15 minutes. Remove bay leaf and adjust seasonings; if you're not using Creole seasoning blend, season now with salt, pepper and cayenne to taste.

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